Living in, the sweet potatoes growing capital of the United States – not an official title – North Carolina, you can always find fresh sweet potatoes in just about every market. That is how it should be, since we produce nearly 50% of all the supply of sweet potatoes in the U.S.
Not only are sweet potatoes easy to find and inexpensive, they also have many health benefits. They carry a punch of vitamins, like B6, A, and D but they are also rich in Iron, Magnesium and potassium. They can even help ward off cancer and slow down aging.
No wonder I’m always trying to find new ways to cook sweet potatoes. This time it was really more of what can I put in these sweet potatoes to make them taste different from last time. I must say, this recipe is a keeper….they turned out pretty good.
The hint of coconut from the oil, the sweetness from the sugar and the kick from the chipotle pepper powder, really make this sweet potato recipe special. It would be a great side to a pork loin, or baked chicken.
- 2 large or 4 small sweet potatoes, peeled and cubed
- 3 tablespoons coconut oil
- 2 teaspoons packed brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon chipotle peppers powder
- 1/2 teaspoon black pepper
- Preheat an oven to 425 degrees F
- Place the sweet potato chunks into a large mixing bowl or plastic bag.
- Shower with the coconut oil, and smother the sweet potatoes with the brown sugar, paprika, black pepper, onion powder, garlic, chipotle powder, and black pepper.
- Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
- Bake for 15 minutes, then turn the potatoes over
- Continue baking until the sweet potatoes are tender, another 10 to 15 minutes.